Glazed Octopus, Fennel, Green grapes

Dish Name: Glazed Octopus, Fennel, Green grapes

Portions: 4

Preparation Time: 45 minutes

Cooking Time: 5 minutes  

List of ingredients:

Octopus

1kg cooked Octopus

50ml white wine

100ml Octopus cooking liquor or fish stock

120g green grapes (seedless)

300ml fish velouté

50ml cream

1 egg yolk

40g butter

Pinch of Cayenne

Baby Fennel

4 baby fennels (Blanched and Refreshed)

25ml fennel oil

Method of preparation:

Octopus

  • Blanch and skin the grapes.
  • Cut the cooked octopus into four even pieces, cover with the green grapes, white wine and fish stock/or octopus cooking liquor and a buttered greaseproof paper.
  • Gently reheat in a moderate oven at 180°C until warmed through (70°C)
  • Strain the cooking liquid add to the velouté, cream and reduce to a coating consistency.
  • Whisk in the butter gradually to improve shine and smoothness.
  • Make a sabayon from the egg yolk and a tablespoon of water.
  • Gently fold the sabayon into the sauce.

Baby Fennel

  • Trim the fennel fonds and use to make some herb oil. Blanch and refresh the baby fennel.
  • Panfry the baby fennel in some butter until golden brown, lightly season with salt and pepper.

Presentation:

  • Place the octopus on the centre of the plate, garnish with the grapes and coat with the sauce.
  • Glaze under the salamander until golden brown. Garnish with the baby fennel and the dill oil

Based on the Classic Sole Veronique Dish, Practical and Professional Cookery by Cracknell and Kaufmann,  Third edition 1992

Name of the Training college: Galway International Hotel School, GMIT,

Address:  Dept of Culinary Arts

Contact Name: Anne O’ Leary

Anne O’ Leary has been part of the Irish Culinary Education Landscape since 1996 when she joined GMIT. She has worked in fine dining restaurants in Clare and Galway. Anne holds a primary degree in education and a MSc in new product developments and culinary innovation. Anne has had many successes mentoring students for national and international competitions. Anne has the privileged position of shaping the minds of future chefs.

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